Hazelnut Free Garlic-Rosemary Sweet Potato Toasts
Sweet potato rounds roasted until golden and tender make a naturally satisfying base that needs no bread, no grains, and absolutely no tree nuts to pull off something genuinely impressive. A quick garlic-rosemary oil — built from coconut oil, fresh rosemary, minced garlic, and a pinch of turmeric — gets spooned over each round right out of the oven, filling your kitchen with an aroma that's hard to resist. The apple cider vinegar stirred in at the end adds just enough brightness to balance the richness of the oil and the natural sweetness of the potato. For anyone navigating nut allergies, this kind of recipe is a relief: every ingredient is straightforward, and there's no need to scan labels for hidden hazelnut oils or shared-facility warnings. The result is something that looks elegant on a platter but comes together with minimal fuss — just a sheet pan, a small saucepan, and a handful of fresh herbs. A scatter of parsley over the top is optional, but it adds a pop of color that makes these look almost too good to eat.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1.5 lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
For the garlic-rosemary oil
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- 1 tsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2-inch thick. Arrange them in a single layer on the prepared baking sheet, brush both sides with the 2 tbsp melted coconut oil, and sprinkle evenly with the sea salt.
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